Monterey Jack, Corn and Roasted Red Pepper Risotto
"Nice little southwestern flavor"
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 3⁄4 cups water
- 2 (14 1/2 ounce) cans vegetable broth
- 2 teaspoons olive oil
- 1 cup uncooked arborio rice or 1 cup short-grain rice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander (optional)
- 4 garlic cloves, minced
- 1 cup thinly sliced green onion
- 3⁄4 cup shredded monterey jack pepper cheese
- 1⁄4 - 1⁄2 teaspoon hot sauce
- 2 cups frozen whole kernel corn
- 3⁄4 cup chopped bottled roasted red pepper
directions
- Combine the water and broth in a medium saucepan bringing to a simmer (not full boil). Keep warm over low heat.
- Heat oil in a large saucepan over medium high heat. Add rice, cumin and coriander and garlic, sauté one minute. Stri in 1/2 cup broth and cook until liquid is nearly absorbed, stirring constantly. Do this until done (about 20 minutes). Stir in onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes until thoroughly heated.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Busy female executive with family; love to cook when I have the time, which isn't often enough.
Always looking for quick, easy but fabulous recipes to enjoy. Fresh herbs and high quality ingredients can make the difference between average and fantastic.
